Description
Super rich and fudgy chocolate brownies are topped with a swirl of tahini. These quick and easy brownies are a great twist on a classic fudgy brownie recipe. These are especially delicious eaten cold from the fridge!
Ingredients
Scale
Brownie Batter
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted (I used black cocoa)
- 2 large eggs (about 100g not including shells)
- 135g caster sugar (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Tahini Topping
- 90g Tahini, at room temperature
- 30g powdered sugar, sifted
Instructions
- Preheat the oven to 350°f / 180°c. Grease and line a 9” (23cm) square pan with parchment paper, making sure the parchment extends over the sides of the pan to form a ‘sling’. Clip down with binder clips if desired.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, caster sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Transfer the batter to the prepared pan, and tap the pan on the counter a few times to ensure there are no air bubbles. Leave to sit for a minute or two then bang again to ensure there are no bubbles.
- Combine the tahini and powdered sugar in a small bowl until smooth and lump free. Transfer to a piping bag, and snip a small hole in the end.
- Either swirl the tahini on top of the brownie as desired, or pipe horizontal lines quite close together on the brownie, then using a knife or toothpick, drag up and down the brownie, wiping in between to give a feathered look on top of the brownie.
- Bake the brownies for 22 to 28 minutes, checking after 20. You are looking for the edges of the brownie to be set and the middle to look set - if you insert a tester or skewer, there should be a few fudgy crumbs attached. You are better to under bake than over bake if you can.
- Remove the brownie from the oven and leave to cool in the pan on a wire rack until completely cooled. Remove from the pan using the parchment sling.
- Cut into pieces using a sharp knife (I like to chill the brownies first to make this easier).
- Store in an airtight container at room temperature for up to five days or in the fridge for up to a week.
Notes
If you want the crinkly top on brownies it is very important to whip the eggs and sugar for a full 3-4 minutes until light and fluffy. If your granulated sugar is on the coarser side, using caster sugar will help (see blog post copy for notes on caster sugar)